Château Musar - Seacove Premium Wine & Spirits Château Musar Created in 1930, in the cellar of an old XVIIIth century castle, Château Musar is as much the work of a family as the living testimony of all the civilizations that tread its soil. After a long stay in France, Gaston Hochar returned to Lebanon and created Château Musar in the cellars of the old 'Mzar' castle in Ghazir, overlooking the Mediterranean Sea. What began as a hobby soon became a passion; a passion inspired by an initial encounter with renowned viticulturist Ronald Barton while he was stationed in Lebanon during the Second World War. The family's love for wine grew and in 1959, after completing his oenology diploma in Bordeaux, the eldest son, Serge, entered the business. Some call him the magician, the man behind this extraordinary wine. His response? That all he "seeks is to translate what nature intended." In 1984, Decanter Magazine recognized Serge for his winemaking skill and courage, naming him the magazine's inaugural Man of the Year.

Sadly after 55 vintages, Serge passed away suddenly at the age of 75 in December 2014. 2006 Château Musar White 60% Obaideh & 40% Merwah Grown high in the mountains of Lebanon, the vines were less affected by the intense heat of the summer than the red grapes on the Bekaa Valley plain. The grapes, harvested at the usual time in mid October, were very ripe with good fruit concentration and good acidity and tannins. Fermented in French Nevers oak barrels for nine months, it was blended and bottled at the end of its first year and released six years later in 2007. This vintage, like all Musar whites, will have extraordinary aging potential. Deep golden straw in colour; intense aromas of toasted brioche, almonds, apricots, baked apples, ripe pears, vanilla and honey. The palate is full with a buttery honeyed nutty texture. Its good acidity lends to the balance with the vanilla, butterscotch, apples and quince flavours. It is rich and mellow with a very long finish. It is a substantial wine!

SKU: 716175 2007 Château Musar Red 50% Cabernet Sauvignon, 30% Cinsault & 20% Cariñena A blend of Cabernet Sauvignon, Cinsault and Carignan grown in the Bekaa Valley, Lebanon. The 45+ year old vines produce a wine dark red in colour with brick edges. Good red fruits and some spice on the nose with a hint of leather and cedar, and a touch of volatile acidity. Ample bodied, round and warm in the mouth with supple tannins, ample fruit and leather finishing off in spicy notes. Will benefit from aging probably well into its 20's. SKU: 420869 2012 Jeune Red 50% Cinsault, 30% Syrah & 20% Cabernet Sauvignon Chateau Musar’s youthful ‘Jeune’ wines are made from the fruit of Bekaa Valley vines at around 1,000m above sea level.

Altitude keeps the average temperature moderate at 25 degrees Celsius and with 300 days of sunshine a year, grapes are ripened to perfection. An unoaked blend of Cinsault, Syrah, and Cabernet Sauvignon. The 2010 vintage has a rich nose of red fruits, cherries, cooked plums, black currants and blueberries with a hint of violets coming from the Syrah. These fruit characters follow through to the rich, warm palate which is also full of cinnamon, nutmeg and Christmas spices. This wine with its velvety soft tannins and long, warm finish is best enjoyed in its youth (in contrast to the Chateau Musar bottling, which is not released until its seventh year). Perfect with roasted and grilled meats, spicy Mediterranean dishes, casseroles and mature hard cheeses. Enjoy straight from the bottle (no need to decant) and serve at room temperature. SKU: 768051 2013 Jeune White 35% Viognier, 35% Vermentino & 30% Chardonnay An unoaked blend of Viognier, Vermentino, and Chardonnay.

Crisp, aromatic and vibrant, this eclectic blend of French and Mediterranean varieties has its own distinctive personality: scintillating flavours of passionfruit, apples, elderflowers, limes and apricots and a dry, refreshing finish. Served gently chilled, it’s the perfect choice for grilled fish, seafood, Lebanese ‘mezze’ and chicken tagines. “Smoky and rich with a swirl of petrol, dried apple and smoked nut skin flavors on the nose and palate, this is a dry, full-bodied white blend that’s intentionally savory in style. Pleasantly pithy in the midpalate with hints of sun-dried hay and orange peel.” SKU: 831354 2014 Jeune Rosé Cinsault This is a dry, deeply-coloured, serious Rosé, best enjoyed with food. Smooth and rounded, it has raspberry, almond and red appleskin aromas and a warm finish. Made from 100% (the Rhône grape variety) Cinsault; from vines planted in 2000 and grown at around 1,000m above sea level in the Bekaa Valley.

Musar Jeune Rosé is produced by the ‘saignée’ (‘bled’) method using pink juice removed from Cinsault grape must, fermented in cement-lined vats and released unoaked a year after the harvest. No need to decant; enjoy chilled (12°C) with baked salmon, shellfish, roast pork or tomato-based pasta dishes. SKU: 315929 L'Arack de Musar Spirits Considered to be the traditional alcoholic drink of Lebanon. Variations of this anise based spirit can be found throughout the eastern Mediterranean under different guises. But, l'Arack de Musar is unique in its quality (four distillations) and limited availability. The well-ripened naturally sustained white grapes are harvested late and allowed to ferment. Second, distillation of this must is carried out in copper Alambic pot stills at very low temperature to ensure only the alcohol is collected and no condensation of water. Then, aniseed is introduced into this first distillation and allowed to mellow for five to ten years before being reintroduced into a clean pot still and redistilled. Two more distillations take place to further purify the final Arack.

And finally, it is matured for 12 to 24 months in terracotta amphoras (like those used by the Romans two thousand years ago). The alcohol content is 53% by volume. SKU: 131805 Lebanese Wine Regions Lebanon Lebanese Wine Lebanon is a Middle Eastern country with an ancient wine culture that has experienced a renaissance in the past few decades. In 2011, roughly six million bottles of Lebanese wine were produced from 5000 acres (2000ha) of vineyards concentrated mostly in the Bekaa Valley. The majority of Lebanese wine is exported to the UK, France and the USA, where the receptive consumer bases have encouraged healthy growth in Lebanon's modern wine industry. In 1998 there were fewer than ten wineries in Lebanon – now there are more than 30. The majority of the wine they produce is red, made from the classic wine grapes of southern France . Lebanese wine history dates back more than five millennia. It begins with the Phoenicians, an ancient civilization whose strong culture of travel and trade was of considerable importance to the development of early Mediterranean civilization.

Wine was an important export for this ancient culture, and was taken to Egypt in large volumes and traded for gold. The flag of Lebanon For well over 1000 years, Phoenician traders consistently extended their influence from their homelands (modern-day Lebanon, western Syria and northern Israel ) along the north coast of Africa and up into southern Europe – notably Sardinia , Sicily , southern Italy , Greece and Turkey . They traded gold, dyes (including Tyrian purple), metalwork, glass, ceramics and wine. Along with these wares came the raw materials and technologies used to make them. It was this enthusiastic talent for trade and technology that we have to thank for much of Europe’s winemaking history, including the propagation of various members of the Vitis vinifera vine family. The ancient port of Byblos, just north of the Lebanese capital Beirut, is widely viewed as the world’s oldest continuously inhabited city. It was famous in classical antiquity as a wine center, in terms of both production and trading. For centuries a reliable river of wine flowed out from Byblos, metaphorically speaking, and into the Mediterranean.

Tyre and Sidon (Phoenicia's other key ports, to the south of Byblos) were also important wine centers. This remained the case until the 16th century, when the Ottoman armies swept southward around the eastern Mediterranean. Wine production and consumption were prohibited under their Sharia law, so the once-thriving wine industry around Byblos, Tyre and Sidon fell silent for almost 350 years. As dhimmis (non-Muslims living in a Muslim state), Christians living in Lebanon at that time were permitted certain freedoms, one of which was the right to make wine for ceremonial purposes. It was on this basis that in 1857 a group of Jesuit priests founded a winery in Ksara, a small town in the fertile Bekaa Valley, Lebanon’s finest wine terroir. Chateau Ksara warrants its own chapter in the annals of Lebanese wine history, alongside Chateau Musar and Chateau Kefraya. The Christian community that founded the original winery effectively founded the modern Lebanese wine industry, and their efforts have been rewarded with the chateau’s success as the nation’s largest wine producer.

Even today one in every three bottles of Lebanese wine is produced at Ksara, which also makes Arak, the anise-flavored spirit that remains Lebanon’s most popular alcoholic beverage. The original vineyards at Ksara were planted with Cinsaut , which was subsequently joined by other French vine varieties. Most of these remain in Lebanon’s vinicultural makeup today: red Carignan , Grenache , Syrah , Mourvedre , Cabernet Sauvignon and Merlot , and white Ugni Blanc , Clairette and Chardonnay . The original plants were brought from France via the French colonies in Algeria , and with them came contemporary French winemaking wisdom. This, coupled with the country's period under French rule in the early 20th century, explains why Lebanon’s wine industry is so closely modeled on its counterpart in France. It is also the reason why Lebanese wineries are Chateaux and why the national wine authority, the UVL, is the Union Vinicole du Liban. The first comprehensive Lebanese wine laws were drafted in May 2000.

Although not as detailed or comprehensive as the French AOC laws they're based on, they outline each of the significant elements required for a national-level wine-regulation system. The laws include definitions of wine-related terminology such as that used for sweetness (e.g. sec <4g/l RS and doux >45g/l RS) and sparkling wine pressures (e.g. petillant >0.5 bar, and mousseux >3.5 bar). Modern Lebanese viniculture has moved away from the ancient Phoenician port cities and inland to the fertile Bekaa Valley. There are also a handful of vineyards near Jezzine, a few miles beyond the southern end of the Bekaa, just inland of Sidon. Enjoy this video interview about Lebanese wine, with Emile Majdalani, Commercial Director of Château Kefraya Last updated 01-Aug-2014 HOCHAR, CHATEAU MUSAR 2005 - Swig Fine Wines HOCHAR, CHATEAU MUSAR 2005 Brilliant new vintage!

Oneof the world's great wine values and secrets - at just £13.95 delivered- extraordinary quality for the price Thisis Chateau Musar's 'other' wine - a single vineyard wine in its own right - lowyielding 50 year old vines on great terroir So what's the secret? Read on. David Hockney is reputed to suffer from a form of synaesthesia in which he perceives music as colour and shape instead of sound.The closest we ever get to a synaesthetic experience is drinking this wine, because it makes ribbons of flavour swirl before your eyes. The 2005 is packedwith wonderful, heady aromas similar to a ripe Barolo, but there's alsosomething reminiscent of a Rioja Gran Reserva as well as Eastern spices. It'smedium-bodied, with a gentle touch on the palate that belies the wealth of fruitin abeyance, suggesting sweet cherries, stewed plums, orange juice, wet tealeaves, leather, chocolate and spices. There's a wonderful harmony between thecomponents and it finishes with notes of pencil lead and cedar (of Lebanon, ofcourse). 13.5% alc.

Drink now-2020. The secret - a single vineyard wine sold at a secondwine price - a wine you can cellar but also drink now Until recent vintages we did not think the wine soldunder the family name 'Hochar' was worthy of the Chateau Musar name. It was an'also ran' second wine made from younger vines with less oak. All that changedwhen we tried the 2003. We loved it and thought it in a way more typical ofolder vintages of Chateau Musar than Musar is itself nowadays. Now on the 2005they have produced three outstanding wines under the name Hochar. Not able tofathom why there was such a momentous shift upwards in quality for this wineI've just had a conversation with Musar to get to the bottom of it. It turnsout they did indeed completely change the recipe of the wine from the 2002vintage. But strangely and to our benefit they have not communicated thisstory. So most people, press included, are ambling along thinking Hochar is thestraightforward boring second wine it was since 1989. But this could not befurther from the truth.

It is a single vineyard red wine (actually from three plotsbut part of a greater single vineyard) from the village of Aana in the BekaaValley. The grapes used to be used for Chateau Musar. The vines are on average50 years old and very low yielding (25 to 30 hectolitres per hectare) plantedon predominantly gravelly soils over limestone. This results in a wine of greatintensity of character with fine perfume and fragrance yet with excellentstructure and ageing potential. The fruit and the structure are not as dense asthe estate red, but it lacks for nothing in flavour and complexity. The grapesare cinsault, carignan, cabernet and grenache.

Serge Hochar who has beenwinemaker at Musar for 50 years says "I am addicted to cinsault - it givesthe silkiness and femininity to my wine, cabernet, the backbone and carignanthe shape and muscles." Hochar, Chateau Musar, 2005 £13.95/bottle Chateau Musar 2004 £22.50 History Chateau Musar was founded in 1930 by Gaston Hochar(pronounced Hoshar). In 1959, after studying oenology at the University ofBordeaux, his son Serge became winemaker. The civil war that tore Lebanon apartfrom 1975 to 1990 did not defeat Chateau Musar; Serge refused to abandon thewine, and lost only the 1976 and 1984 vintages to the war.

Owing to hisinspiring determination and grand passion for his wines, Serge received theinaugural "Man of the Year Award" from Decanter magazine in 1984.Recognition from Michael Broadbent, at the 1979 Bristol Wine Fair, threw Musarinto the international spotlight and helped create a cult-like following.Chateau Musar is one of the most written-about and discussed wines in the worldtoday. Serge's son Gaston is now the general manager and Tarek Sakar is thewinemaker. Geography Terroir: The vineyards of Chateau Musar are located inthe Bekaa Valley and in Mount Barouk, around Kefraya and Aana, which is about atwo-hour drive from the winery in Ghazir, just north of Beirut. The BekaaValley receives an average of 300 days of sunshine annually, and 1,000-2,000mm(39-78 inches) of rain per year. The Bekaa has a Mediterranean climate and analtitude of more than 900 meters (3,000 feet) above sea level.

The soil is predominatelygravelly with a limestone base. The white vines are 100-150 years old, and arelocated at 1,200 meters (4,000 feet) above sea level. Flanked by snow-coveredmountains, and nestled at 1000m (3,000 feet) above sea level, the serenelybeautiful Bekaa Valley is blessed with 300 days of sunshine a year, freshmountain breezes and an average temperature of 25°C (encompassing snowy wintersand hot summers). Remote and unspoilt, the Musar vineyards were 'organic' bydefault before the term was coined. Organic/Sustainable Chateau Musar was the first producer in Lebanon toachieve organic certification for its vineyards. Most are located in the BekaaValley, cradled between two mountain ranges running parallel to Lebanon'sMediterranean coastline. Vines have been cultivated here for at least 6,000years: the Phoenicians (seafaring ancestors of the modern Lebanese) wereinstrumental in bringing vines and wines from Byblos across to all of the areasaround the Mediterranean.

In the winery, ambient yeasts do the work offermentation. The bare minimum of sulphur is used and the Chateau Musar winesare neither fined nor filtered. All the grapes are hand-harvested by localBedouins between August and October. Drink with SIGN UP to receive our latest wine finds by email "Welcome these wines into your home now because [...] this estate is a superstar in the making." "I visited this spectacular property back in May and have been w see more... 93 points Super Tuscan - exciting new Italian discovery - Tenuta Sette Cieli "Aromas and flavours of black currant, cedar, tar and earth comb see more... 96 points Yabby Lake Syrah 2014 "This is a Syrah of quite exceptional intensity that takes no prisoners" "Hand-picked from Blocks 2 and 3. Excellent colour; this is a Sy see more... It just gets better every vintage....Savage Follow the Line 2015 This Cinsault based cuvee with Grenache and Syrah comes from Dar see more...

'One of the best value reds in Ribera de Duero' Bodegas Pascual Buro, Vendimia Seleccionada, Ribera del Duero, S see more... GOLD for one of England's top sparklers "A glorious wine". "Harmoniously balanced with elegance and length. A gloriou see more... Chateau Musar wines from Lebanon, Bekaa Valley - Bon Coeur Fine Wines USA Chateau Musar Chateau Musar was the first producer to put Lebanese wines on the map, however wine has been produced for 6,000 years in Lebanon. Chateau Musar was also the first producer in Lebanon to achieve organic certification for its vineyards. Most are located in the Bekaa Valley, cradled between two mountain ranges running parallel to Lebanon’s Mediterranean coastline. Chateau Musar Bekaa Valley Lebanon Chateau Musar Bekaa Valley Lebanon Chateau Musar Lebanon - History of Chateau Musar- The year is 1930: Inspired byLebanon’s 6,000 year old traditions of winemaking, at the young age of 20, Gaston Hochar began his venture and planted his first vines.

The strengths betweenBordeauxand Chateau Musar, that still remain today, were bound by Gaston’s much enjoyed travels to the French wine region, and his friendship with Major Ronald Barton, of Château Langoa-Barton who was, during World War 2, stationed inLebanon. The family of Gaston Hochar share his love and passion for wine. As a trained engineer and after studying at the University of Oenology in Bordeaux, his eldest son Serge declared to his father that he wanted to make the wine differently: “I want it to be known world-wide – and I want you to quit!" thus resulting in Gaston selflessly entrusting his son to become the Chateau Musar wine maker in 1959. Serge then went on to perfecting the “formula” and winning awards such as Decanter Magazine’s “Man Of The Year” in 1984, due to continued commitment to producing some of the best wines during the civil war (1975-1990). In 2006, Chateau Musar obtained its first official organic certification for some of its vineyards.

Chateau Musar is without doubt the top wine estate inLebanon, that stares war and adversity in the face and powers through to ensure superb quality wine is produced. The family behind Chateau Musar is the Hochar (pronounced ‘Hoshar’) Family. They have remained inLebanonever since they arrived with the crusades. Like his older brother Serge, Ronald grew up washing bottles and participating in the wine making practices form an early age, with encouragement from their father, Gaston. It was clear at this stage that they would take on different, but equally important, roles within the Musar estate, both with determination and passion. Ronald, against all odds, even kept the Musar trucks delivering wine during the war, whilst remaining cheerful about the future of Musar wines. In 1962, Ronald takes over the financial and marketing roles within the winery and states “I learned everything about selling from my father.” Serge’s son, Gaston who also studied engineering, joins the winery in 1994 and later becomes Musar’s managing director, whilst Ronald’s son, Ralph, joins theUKoffice and takes charge of sales in the on-trade in 2003.

In 2010, Serge’s second son, Marc joins his brother, Gaston in the running and the expansion of the winery’s activities. In the same year Serge, is awarded the “Lifetime Achievement Award” from the German magazine De FeinSchmeker. - The Wines of Chateau Musar- The Hochar family’s philosophy and respect for the environment ensures that the 180 hectares of Musar Vineyards are managed with as minimal human interference as possible, resulting in wines that are grown naturally. Chateau Musar was the first wine producer inLebanonto achieve Organic certification for its vineyards that are nestled between two mountain ranges that run parallel toLebanon’s Mediterranean Coastline, inBekaaValley. Each year their vineyards are blessed with 300 days of sunshine and fresh mountain breezes which not only ripen the grapes to Serge’s satisfaction, but also make it a pleasure to hand pick the grapes during harvesting. The wines contain minimal sulphur and are neither fined nor filtered, resulting in wines that are vegetarian and vegan friendly. The red wines of Chateau Musar are a blend of Cabernet Sauvignon, Carignan and Cinsault.

The Cabernet Sauvignon providing the “back bone” of the wines, the Carignan provides the muscle and the Cinsault adds finesse and a silky smoothness. Only after the varietals have spent 3 years in barrels, Hochar then blends them together and waits a further 4 years before bottling and releasing the end result. This wine making technique allows the wines to unfold their well known and well loved character with the best examples lasting for 20-30 years! The white wines of Chateau Musar are a blend of local varietals of which can only be found in Lebanon; 60 per cent barrel-fermented Oibaideh grown in Ain Arab, and 40 per cent barrel-fermented Merwah grown, ungrafted, at Baquaâta. The wines, Serge Describe are his “First reds!” meaning that they should be served at room temperature, and are great with matching with many different food styles.

Finally the Château Musar Rosé is a blend of 90 per cent barrel-fermented white Oibaideh and 10 per cent red Cinsault; here Serge has taken on the softly oaked and unsparkling homage to the typical ‘blended’ rosés ofChampagne. -The Vintages of Chateau Musar- There are many vintages of Chateau Musar out there, that date back decades, but here we outline a few of our personal favourites within Corks Out. CHATEAU MUSAR RED 1981 A distinctive and powerful weighty wine, this Cabernet-rich vintage has aged magnificently; Aromas of camomile, liquorice and leather, beautiful creamy mouth feel and still conveying great levels of fruit. CHATEAU MUSAR RED 1999 An enticing yet intense wine; Aromas of violets, game and incense, with a concentrated, full-throttle flavour of dense sweet berry fruits. CHATEAU MUSAR RED 2000 A classic Musar; creamy and composed. Distinctive redcurrant notes of the Cinsault followed by round, smooth, sweet and savoury flavours.

CHATEAU MUSAR RED 2005 Deep blood red colour with a smoky, spicy, nose of black fruits, toasted bread, dark chocolate and cigar box – an impressive fragrance of fruits and spices. The palate is well structured; full of black and red fruits such as cherries, blackcurrants and prunes with a hint of dark chocolate and fresh tea leaves. The finish is long and fine with velvety tannins. CHATEAU MUSAR WHITE 1999 A brilliant, full golden colour with a buttery, honeyed nose with hints of roasted almonds, apricots, vanilla and orange. The rich, toasty honey aromas follow through to the palate with ripe apricots, nuts and spices. CHATEAU MUSAR WHITE 2005 The style is reminiscent of a dry Sauternes or a mature white Graves: rich and intensely zesty, with very complex, long-lasting flavours. As such, the wine benefits from decanting and is best served at around 15° C (‘cellar cool’ rather than chilled) with fine foods of similar richness: foie gras, roast duck, spicy Asian dishes and goat cheeses.

Chateau Musar | The Champagne Company Home |Chateau Musar Chateau Musar Château Musar is the name of a Lebanese winery in Ghazir, Lebanon. Musar grapes grow in the Bekaa Valley, a fertile sunny valley at an altitude of 1,000 metres, situated 25 miles east of Beirut cradled between two mountain ranges running parallel to Lebanon’s Mediterranean coastline. Chateau Musar was the first producer in Lebanon to achieve organic certification for its vineyards.Vines have been cultivated there for at least 6,000 years: the Phoenicians (seafaring ancestors of the modern Lebanese) brought vines and wines from Byblos across to all of the areas around the Mediterranean. Gaston Hochar founded Chateau Musar in 1930 inspired by Lebanon's 6,000 year winemaking tradition and his travels in Bordeaux. Serge Hochar, Gaston's son, became the Chateau Musar winemaker in 1959, after completing his winemaking studies at the University of Oenology in Bordeaux and was named Decanter's first man of the year in 1984 for dedication to winemaking.

Comparisons are sometimes made with Bordeaux wine, Burgundy wine or Rhône wine. Explore Château Musar: Putting Lebanon on the Winemaking Map - WineTrust100.co.uk You are here: Home › Nick Adams MW › Explore Château Musar: Putting Lebanon on the Winemaking Map Explore Château Musar: Putting Lebanon on the Winemaking Map Posted on October 9, 2015 0 Tweet As WineTrust’s selection grows ever more diverse and cosmopolitan, we believe it is about time to introduce you to some our most revered and unique producers from across the globe. This time round, the producers hail from one of the smallest of nations, with one of the greatest winemaking traditions. The Ancient City of Byblos: a place where it all began An Ancient Tradition The smallest country in continental Asia, Lebanon sits aside the Mediterranean on the Western side of the Fertile Crescent, a historic agricultural region. Coined the Cradle of Civilisation, it is also considered a birthplace for wine production, at least for the Mediterranean region.

The wines from Byblos – an ancient settlement as early as 8800BC – were believed to have been exported to Egypt during the Old Kingdom (2686BC-2134BC). Lebanon’s international spread was only increased by the seafaring Phoenicians, who developed a sophisticated network of trade routes and holdings along the Mediterranean coastline. In a major archaeological feat 16 years ago, decanters and wine cargo stored in ceramic pots were discovered in the oldest ever deep sea ship wreck, believed to date back to 750BC. Wine was an integral part of their society; Phoenicians even dedicated a god to grape harvests, winemaking and wine – Dionysus. A Modern Renaissance Over time and civilizations, Lebanon fell into the hands of the caliphate, so wine making inevitably declined. Now in a region beset by modern warfare, it has undoubtedly been a struggle for remaining producers. In the aftermath of the Lebanese Civil War, there were only 5 registered wineries in the late 1990s. However, Lebanon is now one of the most exciting wine regions to behold, with a revival well under way in this time-honoured wine region.

Lebanese wine marches resolutely on, keeping alive a rich tradition and heritage that ought to be continued – testament to all those involved. * Musar’s Wine Château Musar: 85 Years in the Making Despite a recent upsurge in conflict – notably Israeli and Hezbollah clashes in 2006 and turbulence in the region as a whole, not least neighbouring Syria – Lebanese wine continues to grow from strength to strength. One remarkable feat is the continued presence of Château Musar. The winery was established by Gaston Hochar in the family’s 18th century castle at Ghazir, a Maronite Christian enclave north of Beirut. In Arabic known as M’zar: a place of extraordinary beauty or shrine to be visited, one can see where the name drew inspiration. Established in 1930, it has faced more adversity and conflict than most; having survived the 15 year civil war and much else, Château Musar has only on two occasions failed to release a vintage. Despite the dire situation at home, the Château was somewhat helped by its successes in Europe.

In the Bristol Wine Fair in 1979, MW and Critic Michael Broadbent ‘discovered’ Musar – such was its first impression he hailed it the “Find of the Fair”. It was not just the people who persevered – the wine in question, a 1967 vintage, was once again picked out in a tasting 30 years later, Broadbent awarding it four stars. The late Serge Hochar: the pioneer behind Château Musar Musar’s European market took off, establishing a base in the UK to develop its sales. In 1984, in the midst of the conflict, Decanter Magazine duly recognised the late Serge Hochar’s dedication to producing the best quality wines in such testing times, awarding him for their first “Man of the Year Award”. Serge, having taken over the winemaking realms at the youthful age of 20, made it his duty to make Musar wine world renowned. He spent 18 years perfecting the formula for Château Musar’s Red, and was regarded as one of the most devoted – and colourful – individuals in his field.

The driving force in promoting Musar worldwide, Serge sadly died at the end of last year; a tight knit and dedicated family and team continue his legacy. The Bekaa Valley: Lebabon’s Finest Musar’s vineyards lie in the beautiful but sometimes besieged Bekaa Valley. Two and a half hours from the winery, Château Musar has gained access to some of best terroir Lebanon has to offer. Lebanon’s Wine Producing regions Further south than any other vineyard In Spain and Italy, strong summer sunshine is in abundance. This is coupled with the valley’s relative altitude; at 1000 metres above sea level cool nights often prevail, resulting in extended ripening periods for the grapes. The calcareous, grave and stone soil the vines sit on further encourage the production of high quality crops. As well as producing their renowned reds, Musar also source local grapes for the production of rosé and white wine. Musar’s vineyards are a prime example of how Lebanon’s climate and geography hold so much potential for wine production.

The Château holds vineyards with an array of soil types and aspects, allowing the crafting of exciting and complex wine blends… Château Musar’s Wine: A Family Recipe At Château Musar, they believe the best things come to those who wait… The ageing of the wine is integral to the production process. Cabernet Sauvignon, Cinsault and Carignan grapes from different vineyard sites are fermented over a four week period, before being racked 6 months after harvest for the first round of ageing. The wines spend 12 months in French Nevers oak barriques, after which they are blended to reflect the strengths and individual characteristics of the vintage. Bottled at 3 years following the harvest, the final blend is not released until its 7th year. 1999 CHÂTEAU MUSAR At WineTrust we are proud to have one of the best vintage blends on offer. A modern day classic, Musar believes this might even rival the legendary 1959 vintage. 1999 was an exceptional year – with a mild winter and a “cool” summer through July and August, before a hot September perfectly ripened the grapes.

Yields were even lower than normal at 25hl/ha. The even growing season resulted in wines of great concentration, fruit intensity, good acidity and silky tannins. This inconic and iconoclastic wine is a fine example – with bold notes of cassis, griotte cherry, vanilla, soft spice and dark chocolate; rounded, savoury with a long velvety finish. Enjoy with slow cooked spiced lamb, couscous and dried stone fruits, roasted pine nuts and charred lemon wedges. Of course, a perfect partner to Middle Eastern cuisine, we just ask you decant it first! “Musar 1999 – “It rocks. It’s harmonious, complex, exotic and more-ish. This is world class wine. Lovely now but will continue to develop for ages”. Dr. Jamie Goode. £28.00 CHÂTEAU MUSAR JEUNE RED 2011 After something a little more youthful? Sporting the name Jeune – the French for young – this is an alternative range made by the Château, bottled after 11 months to preserve the vibrant fruit flavours, freshness and true character of the vintage and terroir.

This wine is characterised by intense and concentrated red cherries and berry fruits, balanced with soft tannins and a long finish. Musar hailed the 2011 vintage as one of the most challenging in modern times, although this time round Mother Nature was to blame. A distinct lack of rain early on in the year was replaced by deluges in April and May, resulting in very late maturation. Only the 1983 vintage was later, the harvest completed by the 13th October. Again, native and regional cuisine would not go amiss – pair with soft spiced dishes, meats and dried fruits. Try cooling down for the summer, pop in the fridge for 10 minutes. A wine made young to be drunk young, but will keep for the next two years or so. £11.50 Bekaa Valley Wine - A Guide to the Wines of Bekaa Valley Bekaa Valley Wine for this region? Bekaa Valley is the center of the Lebanese wine industry, with the majority of the country’s vineyards.

Most of Lebanon is too hot and dry for quality viticulture, however the cooling effects from the Mediterranean and elevated slopes with water runoff from Mount Lebanon create a microclimate in which grapes can thrive and ripen with good balance. Lebanon itself has a long history of wine production dating back 5000 years to the ancient Phoenicians who successfully traded wine with other countries in exchange for gold and other precious commodities. Through the centuries, other empires occupied the land. In the 16th century, when the Ottomans arrived, alcohol production and consumption was limited to only the residual Christians who stayed after the Crusades and were allowed to produce sacramental wines. In 1857, with this loophole in place, Jesuit missionaries created Ksara, the country’s first commercial winery and now its largest wine producer Read more » Bekaa Valley is the center of the Lebanese wine industry, with the majority of the country’s vineyards. Most of Lebanon is too hot and dry for quality viticulture, however the cooling effects from the Mediterranean and elevated slopes with water runoff from Mount Lebanon create a microclimate in which grapes can thrive and ripen with good balance.

Lebanon itself has a long history of wine production dating back 5000 years to the ancient Phoenicians who successfully traded wine with other countries in exchange for gold and other precious commodities. Through the centuries, other empires occupied the land. In the 16th century, when the Ottomans arrived, alcohol production and consumption was limited to only the residual Christians who stayed after the Crusades and were allowed to produce sacramental wines. In 1857, with this loophole in place, Jesuit missionaries created Ksara, the country’s first commercial winery and now its largest wine producer. They also produce Arak, a popular Middle Eastern fruit-based distillate with added anise seed. This success paved the way for others that have continued into the modern era such as Chateau Kefraya, and Massaya. Lebanon has a significant French influence from occupation after World War I, Algerian immigration, and French Christians who settled during the Crusades. The descendants of one such family, the Hochars, established Chateau Musar in Ghazir in 1930. Aside from the above mentioned commercial wineries that have found success overseas, boutique operations continue to crop up.

The French varietal Cinsault was the first grape planted in the Christian era. Others followed such as Carignan, Syrah, Grenache, Mourvedre, Cabernet Sauvignon, Merlot, Cabernet Franc, Pinot Noir, Gamay, Chardonnay, Ugni Blanc, Sauvignon Blanc, Semillon, Chasselas, Clairette, and Muscat, and native Lebanese grapes such as Merwah and Obaideh. Styles range from red, white, pink, sparkling, and sweet. Many of the dry wines are produced as blends. Lebanese vignerons need a tough skin. Not only do they have to deal with the usual calamities that befall viticulture, such as vine diseases, drought, and frost, but also frequent periods of political instability and violent clashes with neighboring countries. However, many have learned to just go with the flow and persevere under these tough conditions.

Chateau Musar - The Legend of Lebanon by Paul Howard wine expert CHATEAU MUSAR THE LEGEND OF LEBANON by Paul Howard Wine making in the Lebanon possibly started as far back as 7,000 BC, in the Biblical countries of Canaan and Phoenicia, lands of Milk and Honey. Phoenicians traded Lebanese wines around the Mediterranean before the Romans did the same. While during the Middle Ages they were highly-prized by Venetian merchants. When Lebanon was part of the Islamic Ottoman Empire wine making was tolerated for religious purposes. In modern times, Cinsault vines from Algeria were first planted in Lebanon in 1857 at Chateau Ksara to make dry table wines. French control until independence in 1943 then left a lasting influence on Lebanese wine culture and style and Beirut became known as the Paris of the Middle East. Lebanon borders Syria, Israel and Jordan and the sectarian civil war and regional conflicts that rage in these countries have left a legacy of violence and destruction. This Mediterranean country is as much known for the fortitude of its people, and the courage of hostages like John McCarthy and Brian Keenan, as it is for its extraordinary beauty.

The blight of war has restricted, but not deterred, wine making and though quantities are small, Lebanese wine quality is generally good and frequently excellent. Today there are some 120 producers and 35 wineries, mostly in the Bekaa Valley, offering white, rosé and red wines plus sweet dessert wines and the fiery spirit, Arak. Of these wineries, Chateau Musar remains the best and the most venerated, included in many listings of the world’s top wineries. Indeed in the UK, Musar has been synonymous with Lebanese wine for the past three decades. It was founded in 1930 and is owned by the Hochar (pronounced Hoshar) family. Chateau Musar: “Matures on its own path” The current head of the family, Serge Hochar, trained in Bordeaux and although the winery was founded by his father and recently celebrated its eightieth anniversary, Chateau Musar only reached British shores in 1979. Its debut caused a sensation. For nearly twenty years afterwards it remained the only Lebanese wine available in Britain. During that time, red Chateau Musar develops a cult following that has grown with each successive vintage.

Under Serge Hochar’s leadership, Chateau Musar also makes a white and a rosé. A “second label” is also introduced, (Hochar Pére et Fils) and more recently a range of young wines are designed for immediate drinking (Jeune Musar). Now there is a slightly confusing family of Musar wines, but all shelter under the reputation of Big Daddy Red. Why has Chateau Musar become such a cult? In some years it rivals the best bottles of Bordeaux in quality and yet it is recognisably individual and varies from year to year. It also remains modestly priced despite its success. Even old vintages are available and they are easy to find and affordable when compared with most fine wines. Because the wine is extremely long lived and each vintage year matures on its own path, there is always something new to discover, no matter how many times a bottle is opened. Chateau Musar: “A unique expression” Given the history of regional conflicts it is also miraculous that Chateau Musar has only been prevented from making wine twice, in 1976 and 1984. This is a testament to resilience in the face of war and terror. Grapes are taken across front lines.

The winery suffers direct hits from shelling. There have been Syrian tanks in the vineyards and the cellars are proven air-raid shelters. In Lebanon, Chateau Musar is hardly alone in its suffering. But it has endured for longer than most. Some try to pigeonhole the red Chateau Musar style as if it were from Bordeaux, the Rhône or some other Southern French region. Some describe it as Claret-with-an-edge. While one or two even find something Burgundian about it. The reality is that it is simply a unique expression of the Bekaa Valley in Lebanon. It remains a red wine unlike any other. Chateau Musar red is an organically certified blend made with French varieties;. Usually 50-80% Cabernet Sauvignon, plus Cinsault and Carignan, added in various amounts according to the harvest year. Serge Hochar’s winemaking philosophy is to let each wine develop its own character over many years. There is minimal intervention, low sulphur and no fining or filtering. He is on record as saying that: “The Cabernet is the skeleton. The Carignan is the flesh and muscles.

Cinsault the smooth skin.” Occasionally he might add a little Grenache, Syrah, Mourvèdre or even Merlot to the mix. Though what body parts Serge thinks these might represent is not on record. Chateau Musar: “Harmony of nature” Why is Chateau Musar red so distinctive? Technically, it has high levels of Volatile Acidity, or VA. This is recognised as the whiff of nail polish or acetone. While most wines will have some, it is usually at undetectably low levels. When present in higher concentrations it usually indicates a fault. As in most cases it means that oxygen and bacteria are starting to turn the wine to vinegar. However in Musar, VA is an essential component and adds a meaty complexity. Fortunately, Musar also has the body, tannins, fruit concentration and alcohol to balance it. Serge Hochar actively encourages VA. It is helped by the inevitable oxidation that results from the need to transport the freshly handpicked grapes some thirty miles from his Bekaa Valley vineyards to his winery at Ghazir, near Beirut. In short, this controversial wine style polarises opinion. It’s what I call a Marmite wine.

You’ll either love it or hate it. Serge Hochar’s view is unequivocal. “The harmony of nature is better than anything we could ever create. I believe it should be a priority to seek to drink what is ‘true’ rather than what is ‘good.’ I once produced a wine that was technically perfect but it lacked the charms of imperfection.” Charms there are many. But one thing is sure, you’ll always remember the first time. Chateau Musar: “An anticipatory thrill” All this makes the comparison of several vintages of Chateau Musar a popular and not infrequent pastime of wine-lovers, including me. In the wine trade this is prosaically known as a “vertical” tasting. Amongst a group of friends it’s much more fun than that – we just call it a Musarathon. There will probably be one going on somewhere in the world right now. Here each member of the group brings a different bottle of Musar. Opening a single bottle always has an anticipatory thrill. Opening several is like going to heaven. It is fascinating how this wine can change in your glass over a few minutes. How a bottle can evolve over several days.

With food, Chateau Musar red is brilliant with Middle Eastern and North African dishes, as you might expect. Try mezze, (a selection of small dishes including hummus, anchovies, olives, chickpeas, buckwheat and pitta bread), charmoula, (a North African pesto of lemon juice, parsley, coriander, cumin and fennel for fish and chicken), and salads (tabbouleh and fattoush). If you prefer traditional British dining then roast lamb and mature hard cheeses hit the spot. Chateau Musar: “Inspiring” I’m hardly the first to write about the inspiring story of Musar and I won’t be the last. So lest I be accused of cliché and repetition, I insist that this is a story worthy of frequent retelling. A story passed on to each new generation of wine lovers. A reminder to those fortunate enough to already know. If it wasn’t for Musar the fine wine potential of Lebanon might still be undiscovered. That there are now other rival Lebanese wineries making their own great reds is in some part down to Musar. I remain in awe of what Musar has achieved.

So why not hold your own memorable Musarathon and join the cult? Mediterranean wines - World Food & Wine World Food & Wine Fascinating for food and wine lovers! The amazing variety of food an drink across the globe. Search form Home Mediterranean wines Mediterranean wines Tasting May 2009: A selection of Mediterranean wines chosen to show the differences among the areas. Codorniu Pinot Noir Cava, alcohol 12% This wine is 100% Pinot Noir. No better way to begin than with a glass of sparkling wine. Cava is the sparkling wine of Spain produced largely in that part of Spain. People now drink more cava than champagne. Companies have been making sparkling wine from local grape varieties, in the same way as champagne, for over 150 years. Standards have risen in recent years and producers are making increased use of international grape varieties. Domaine Felines Picpoul de Pinet 2008, alcohol 13% The wine selected is a white wine from near the town of Sete. The grape is Picpoul and the area is Picpoul de Pinet.

Sometimes compared with Muscadet, the grape is naturally high in acidity - Picpoul means lip stinger - and an ideal partner for the mussels that grow in the nearby salt lakes. This wine goes well with light food. The French Languedoc coast which is home to many characterful wines including unusual dessert wines Maury and Banyul. Better known areas such as Fitou, Corbieres and Roussillon are increasingly producing quality red wines often from neglected varieties like Carignan. Further eastwards is the southern Provence, the home of rosé, and a little further beyond Marseille one can find the delightful red wines of Baudot. Spoilt for choice. Araldica La Monetta Gavi di Gavi. 2008, alcohol 12% This wine is from the Araldica company in the centre of the Gavi area...hence Gavi di Gavi. Made from 100% Cortese grape, an increasingly fashionable wine that goes well with salads and lighter foods as well as seafood. Italy has more grape varieties than any other country. Many of them are highly localized.

Just across the border into Italy is Piedmonte - the foot of the mountains - and home to some of Italy's most expensive red wines including Barolo and Barbaresco. Just inland from the port of Genoa is the small area of Gavi. The grape there is the Cortese which produces a delicate, refreshing wine that traditionally was the wine that accompanied the locally caught seafood. The citrus notes are balanced by hints of pears, a characteristic of good Italian Pinot Grigio. Its popularity has now spread beyond the local restaurants. Finest Fiano 2007 alcohol. 13.55% This wine is from the Fiano grape grown near the historic town of Menfi; a lively, fruit packed wine with notes that can include apple, peach and honey. A wine that goes well with sturdier chicken or fish dishes. Moving down the Italian coast, particularly south of Naples, there are many interesting wine areas. The volcanic soils and the warmer climate give added complexity to the grapes. Many of the grape varieties owe their origins to the early Greeks. Wines to consider include Fallanghina (white), and Aglianico (red).

However, our next port of call is Sicily, Italy's biggest wine producing area. Until recent years, wines from Sicily were generally sent northwards in barrels for blending and beefing up some of the more modest northern wines. These days, Sicily is proudly bottling many of its own wines, often through a new wave of cooperatives. The Fiano grape has been grown in Sicily for at least two thousand years. In 1990 it was Italy's second most planted grape variety, after Sangiovese. Another local white grape, Catarratto, is perhaps more expressive/heavier and can also be worth trying. More restrained local grapes, but worth a try, are Insolia and Grillo. Finest Nero D’Avola 2007 alochol 13.5% This wine goes well with barbecued steaks and roast lamb. Still in the Menfi area you can find Sicily's most planted red grape, Nero d'Avola. A powerful, flavor packed grape that until the early 1980s was routinely used to strengthen weaker reds in France and, particularly, Northern Italy. It is sometimes compared with an Australian Shiraz.

Lots of blackberry, blackcurrant and black cherry notes that build to give a rich, full bodied finish. A grape that many predict will become much better known and appreciated. Firebird Legend Cabernet Sauvignon 2006 alcohol 13% The quality control procedures set for this wine are very, very impressive. The Black Sea countries are beginning to emerge from the former soviet shadow and Moldova seems to be leading the way in wine terms. Once a major supplier to Moscow at very depressed prices, the country is struggling to, and beginning to achieve, international recognition. One of the smallest and poorest countries in Europe it nonetheless has the greatest potential in the region. It is the same latitude as Bordeaux and much of the usable land slopes conveniently face southwards. The poverty has meant that there has been minimal usage of chemicals, hence many of the grapes are grown organically, and the vine stock is generally old , and old vines produce greater concentration of flavors in a wine. There is now major investment in the wine making facilities.

The attentions of successive Tsars has meant that most of the grape varieties are international and include Cabernet Sauvignon, Merlot, Pinot Noir, Sauvignon Blanc and Pinot Grigio. Moldova has the largest wine cellar in the world: a drive through experience through some of the estimated 43 miles of tunnels. Horchar from Chateau Musar 2001 alcohol. 13.5% This is a hugely individual wine that has an extraordinary range of flavors. The Lebanon claims a 6,000 year wine history. The Phoenicians developed winemaking in the Bekaa Valley and were wine traders in the eastern Mediterranean, particularly with Egypt. They were followed by the Romans who further strengthened the importance of Lebanese wine. Canaan is in southern Lebanon and referred to in the Bible. Chateau Musar was established in 1930. The vineyards are at an average height of 3,200 feet (1,000 m). The altitude, old vines and low yields give a particular intensity to the grapes. Musar produce a number of red and white wines but their flagship wine is Chateau Musar. It is aged for 7 years before release.

The second wine, Hochar, is aged for 3-4 years. The blend varies from year to year. The 2001 vintage is dominated by Cabernet sauvignon and Carignan with other grapes, including Cinsault, playing minor roles. Domaine Larroque Merlot-Syrah 2005 alcohol 13.5% This is an intense, fruit driven wine with a little spiciness, from the Syrah; a wine that would go well with beef, lamb and, of course, with tagines. The North African coast was once a major producer and exporter of wine. Until as recently as the early 1950s, north Africa represented around two thirds of the internationally traded wines. The wines from the French territories of Algeria, Tunisia and Morocco were mainly shipped into France, blended and often sold as Vin de Table. The independence struggles of these countries in the late 1950s (particularly in Algeria, the largest wine producer) resulted in great hostility towards anything French. The strict Muslim code dealt a further blow to any alcoholic products. This was followed by EU regulations which decimated exports. The vineyards and wine making facilities inevitably deteriorated.

There has been a revival, particularly in Morocco. The high valleys of Morocco have long been regarded, particularly by the Romans, as excellent for growing grapes. Today, the French influence is slowly returning. The tasting wine is a blend of Merlot and Syrah.

Question: In which country, which has a coastline on the eastern Mediterranean, is the red wine Chateau Musar produced?
Answer: Lebanon